Spirits On The Rise: What Sells!

Tequila Facts

How to Enjoy a Premium Tequila:

Premium tequila should be sipped like cognac or single-malt scotch. Attempt to avoid the salt and lime until you learn to appreciate its subtlety.

Tequila Differences:

Generally, what makes tequilas different from one another is in the production process: how each distiller bakes the agave, ferments the juice, ages and blends the final product - plus how long each takes. But growing techniques, soil, climate, altitude of the fields, age of the agave when harvested, the type of equipment and other factors also influence the result. Perhaps the most critical difference is between 100% agaves and those made with sugars (mixto). Simply put, the 100% agave products are better in all aspects of flavor, aroma and body.

Blanco – Reposado – Añejo:

Blanco or plata (white or silver) is Tipo (type) 1: the most common type. It's considered 'unaged' and is under 60 days old, and may be bottled fresh from distillation. Sometimes this is a harsh, young (joven) drink, but it can also be tastier and more robust than highly refined varieties, if it's marked "100 per cent agave". Some distillers may 'rest' blanco tequilas in oak barrels for more smoothness - the maximum allowable period is 30 days.

Joven abocado (young and smoothed, also called gold - oro) is Tipo 2: basically the same as blanco, but with coloring and flavoring ingredients added to make it look aged. These are also called suave or oro (gold) because of its coloring (usually through added caramel and sometimes oak essence, up to 1% total weight). In the industry they're known as mixto, or mixed blends. Generally they're not as good as 100% agave.

Reposado, Tipo 3, means rested. This is aged from two months to up to a year in oak casks or barrels. This is where the better tequilas start and the tastes become richer and more complex. The longer the aging, the darker the color and the more the wood affects the flavor. Reposado accounts for more than 60% of all tequila sales in Mexico. It was the first type of aged tequila.

Añejo (aged or vintage) is Tipo 4: aged in government-sealed barrels of no more than 350 liters, for a minimum of a year. They may be aged longer - as long as eight to ten years, although many authorities say tequila is at its best at four or five years. It is usually removed from the barrels and racked into stainless steel tanks after four years because evaporation in the barrels reaches 50% or more). Many of the añejos become quite dark and the influence of the wood is more pronounced than in the reposado variety. After three or more years, these añejos may be called "muy añejo" or "tres añejos" by the manufacturers - a term not recognized officially.

Reserva de casa although not an officially recognized "tipo," usually means premium, and may be a limited production variety. Most are also añejo. Other unofficial categories include gran reposado - which should mean it was aged longer than the minimum - and blanco suave.

Types aside, all tequilas have similar alcohol contents - roughly the same percentage as any standard scotch, vodka, gin or bourbon - around 38-40 per cent (76-80 proof).

Barrel Aging:

The type of barrel used in aging reposado or añejo varieties also makes a difference to the flavor and color. Some distillers use French oak, others white (American) oak. Many buy barrels already used to age scotch or Bourbon. Redwood is also used. The length of aging in the barrel also affects the tequila - many distillers only age their tequila in barrels for the required 60 days (reposado) or one year (añejo) and may rack it into stainless steel tanks after that to prevent further impression from the wood. Some aficionados feel too much wood can overpower the delicate agave flavor. Although some companies age their premium añejo tequilas for seven-eight years, tequila doesn't benefit from extensive aging the same way that other spirits or wines may. The delicate agave aroma and flavor may be lost against the oak if the tequila is aged in barrels too long.

Shelf Life:

Remember that when you open a bottle of tequila, you subject its contents to oxidization, just as you would a bottle of wine. This can rob the tequila of its agave flavors in a matter of a few weeks to a month. Also, you can lose alcohol to evaporation. Tequila doesn't last indefinitely. You have to drink it soon - usually within 1-2 months - otherwise it starts to lose its zest.